My appeal is for you to rest in God’s sovereign will and to put more emphasis on developing discipline in your life, learning and practicing God’s Word, becoming holier in word and spirit, proclaiming the gospel, and “engaging in good deeds” (cf. Titus 2:14; 3:1, 8, 14), rather than being enamored with the pursuit of visible signs. Be careful about following those who can turn miracles on at 7 p.m. during a certain meeting. Pray and trust at all times, but do not become absorbed in a lust for miraculous signs like the wicked and adulterous generation Christ spoke of (Mt. 12:39). It will be an illusory journey that will often disappoint you.

Jim Elliff

CATEGORY	CUISINE	TAG	YIELD
Seafood, Dairy		Seafood	6	Servings

INGREDIENTS

6	c	Water
2 1/2	c	Dry white wine
6		Center-cut salmon fillets; skinned; 7-to-8-oz. each
		Ground white pepper
1	c	Sour cream
6	tb	Dijon mustard
4	ts	Fresh lime juice
4	ts	Honey
1	ts	Grated lime peel
		Fresh basil; finely sliced

INSTRUCTIONS

Pour 3 cups water and 1 1/4 cups wine into each of 2 large skillets and
bring to boil. Turn off heat. Season salmon with salt and white pepper.
Place 3 fillets in each skillet; let stand 6 minutes. Turn salmon over in
liquid; let stand 5 minutes. Bring liquid in skillets just to simmer and
cook until salmon is just cooked through, about 30 seconds. Using slotted
spatula, transfer salmon to platter. Cover and refrigerate until cold,
about 3 hours or up to 1 day. Let salmon stand at room temperature 1 hour
before serving. Stir sour cream, mustard, lime juice, honey and lime peel
in bowl to blend. Cover; chill until cold, at least 1 hour. (Can be made 1
day ahead. Keep chilled.) Arrange salmon on plates. Drizzle with some
sauce. Top with basil. Serve, passing remaining sauce separately.
Source:  Bon Appetit (4/95)
Posted to MM-Recipes Digest V4 #233 by Suzy <suzy@bestweb.net> on Sep 3,
1997

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